2 (formerly 3) grown ups sharing a kitchen in inner city Melbourne. Both determined to eat very well for under $10/meal each. A place to share recipes, stories and cooking tips and, of course, to convert "meal in a box" believers and takeout food regulars

Tuesday, February 16, 2010

Homemade Harissa

An indispensable ingredient for Moroccan cooking, this is a very handy ingredient to have in your kitchen at all times. It is not only great to give you the extra kick needed in your next stew but it is also a wonderful marinade for your next bbq. Remove some of the seeds if you prefer a milder version.

you'll need;

125g of dried chillies, soaked in hot water for 10 minutes to soften

125ml of olive oil

10 garlic cloves, chopped

1 tbs cumin powder

1 tbs of coriander powder

1 tbs of dried mint (It was not used as I have non :()

1 tbs caraway powder

Soak dried chillies til soften and drain well.

Blend everything til smooth, it will keep well for up to 3 months in a jar with extra olive oil over.